Ingredients
• 300g dried farfalle (bow-tie) pasta
• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 6 slices prosciutto, chopped
• 4 eggs, lightly beaten
• 300ml reduced-fat thickened cooking cream
• 3 green onions, thinly sliced
• 3/4 cup finely grated parmesan cheese
• Mixed salad leaves, to serve
Method
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 33cm x 19cm (base) ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
2. Heat oil in a frying pan over medium-high heat. Add garlic and prosciutto. Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp. Add prosciutto mixture to pasta. Add eggs, cream, onion and 1/2 cup cheese. Season with salt and pepper. Toss to combine. Transfer to prepared dish. Sprinkle with remaining cheese. Cover with foil. Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden. Serve with salad.
